Saturday, June 05, 2010

Caribbean Coconut Rice

Last night I made the Korean-Inspired Sauteed Tofu again and then tried out this new side to go along with it. I questioned the ease of the recipe but was quite surprised. It's also very yummy and not overtly coconutty (especially since I omitted the toasted coconut - though I'd like to include it for myself next time). It's really good and was indeed surprisingly easy. It isn't all pretty white like it was in the magazine because the cinnamon colored it a bit, but whatever. I liked it a lot. I would make this again.

This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It’s so good and so simple, though, you’ll probably find yourself making it often to accompany week-night meals.